Treat your senses to this colorful, crave-worthy wrap that’s packed full of high-energy ingredients. A hearty black bean mash provides the base for a satisfying combo of creamy avocado, sweet mango, and tangy red onion slices. Southwest flavors add a spicy kick while sprigs of cilantro brighten everything with herbal freshness. This recipe is ideal for weekday meal prep: Simply make several at a time, wrap them individually in tin foil, and store in your fridge for the perfect grab-and-go lunch!

By Shelli McConnell,


  • 1 15-oz. can no-salt-added black beans, rinsed and drained
  • 1 fresh jalapeño pepper, seeded and finely chopped (optional)
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • 4 8- to 9-inch oil-free whole wheat tortillas
  • ½ of a medium red onion, thinly sliced (½ cup)
  • 2 cups shredded fresh spinach
  • 2 mangoes, seeded, peeled, and sliced
  • 1 avocado, halved, seeded, peeled, and sliced
  • ½ cup fresh cilantro leaves


  • In a medium bowl combine the first six ingredients (through garlic powder); coarsely mash with a potato masher or fork to combine.
  • To assemble, spread black bean mixture over bottom two-thirds of each tortilla. Top with onion, spinach, mangoes, avocado, and cilantro. Fold in sides; roll up like a burrito.

Comments (20)

(5 from 14 votes)

Recipe Rating

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Mister Bee

What brand of whole wheat tortillas are pictured with the recipe please?

Courtney Davison

Hi Mister Bee, We use Ezekiel Sprouted Whole Grain Tortillas. Check out more of our WFPB brand picks here: Thank you, Courtney, editor, Forks Over Knives


These look and sound so good.

Anne Trinosky

Suggestion for a replacement for mango? Allergic to it


Peaches would also be great

C. Turner



I made these for lunch yesterday and was delighted with the flavor. The only change I made was to use a food processor to combine the first 6 ingredients and perhaps a little heavy-handed when measuring the spices. Can't wait to have another one today!!!


Omgosh. This is so delicious. I prepared the recipe as directed and but the wraps on my panini press to serve crunchy and warm.


YUM!! So good, I made it again the next day. Gracias Darshana for this fresh combo. I adjust all recipes in general…this one is a keeper.


You go Julie! Who cares what it's called--it's the taste that counts. Let's all get over such trivial arguing PLEASE. Haven't tried the recipe yet, but it looks delicious.

Pat P

I made this great combo but instead of making it a wrap I put It over rice. To make it even easier I used Trader Joe’s organic frozen rice. Delicious GF meal.


Delicious. Large amount for an 8inch wrap. I’ll try all the ingredients (not mashing black beans) on top of spinach just as a salad. Definitely making again

Claire Whitlock

Tasty! Used food processor to make a bean paste. Definitely needs a little zhuzh w/ added spices and heat. Subbed coriander for cilantro.


This was EXCELLENT! I did not use a tortilla though, used spring roll wrappers instead. So tasty, no cooking :=)

LouAnn Mallon

Where do you find a great tasting, no oil, whole wheat tortilla?? (Please don’t suggest Ezekiel, those are awful!)


I really like using the “Carb Balance” Mission Brand tortillas. They are soft and smooth (not gritty like some whole grain products), and neutral tasting. Not sure if they meet FOK guidelines, but they are full of fiber. (Ok, just checked, theres 8 g of fat, sorry all!)


Trader Joes



About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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